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New England Clam Chowder on a plate
Melissa Hart

New England Clam Chowder

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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 6 oz bacon cut into 1/2-inch pieces
  • 2 lbs russet potatoes peeled and cut into 1/2-inch cubes
  • 1 1/2 cups diced yellow onion
  • 1 cup diced celery
  • 3 cups bottled clam juice
  • 3 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 26 oz canned chopped clams drained with liquid reserved
  • 4 tbsp unsalted butter softened
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half

Method
 

  1. Cook the bacon in a skillet for 7 minutes until browned, transfer it to a 6-quart crockpot, and discard the excess fat.
  2. Add the potatoes, onion, celery, clam juice, broth, reserved canned-clam liquid, thyme, salt and pepper.
  3. Cover and cook on low for 5 hours until the potatoes are tender.
  4. Mix the butter and flour into a paste, whisk it into the half-and-half, and stir it into the crock with the drained clams.
  5. Cook on high for 30 minutes until the clams reach 145°F and the chowder thickens lightly.